vanilla extract

This recipe originally came from a friend and it’s been in our family for many years. The zucchini bread is moist and packed with flavor. Make it gluten-free by substituting Bob’s Red Mill 1-to-1 Gluten Free flour for the flour in the recipe. On a rainy day, this is perfect with a cup of hot tea! You can also jazz it up with some chocolate chips, walnuts, or other additions. Be creative and enjoy!

This amazing recipe came from Pelican Cove Inn please visit www.pelican-cove.com for more great recipes.

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Best Big, Fat, Chewy Chocolate Chip Cookies

These are the best chocolate chip cookies I have ever tasted! It is a little unusual in that you melt the butter and use a lot more vanilla. We found it on the internet at allrecipes.com a few years ago and we have been using it ever since. Enjoy!

In a medium bowl, cream together melted butter and sugars. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in chocolate chips. Drop cookie dough 1/4 cup at a time onto prepared cookie sheet about 3 inches apart.

Bake 15 to 17 minutes in the preheated oven or until edges are lightly browned. Cool on racks and enjoy!

This Chocolate Chip Banana Bread is easy to make. Make it gluten-free or not, with chips or without—it’s always delicious!

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Chocolate Chip Gluten Free Banana Bread

We love quick breads like banana bread. But, sometimes we want them to be a bit different. The nice thing about this recipe is you can easily change things up. Don't want chocolate chips? Try pecans or walnuts, or raisins, or dried cranberries. The possibilities are limitless!

Mix butter, sugar, and vanilla on high speed in mixer until creamy. The mixture should be light when done.

Beat in eggs, one at a time, until well blended

Mash bananas with the milk in a separate bowl and set aside

In another bowl, combine remaining dry ingredients.

Alternately mix about 1/3 of dry ingredients and 1/3 of bananas into the egg mixture until all are combined.

Bake for 1 - 1 1/2 hours. Check during last 1/2 hour for doneness by inserting toothpick or cake tester.

Allow to cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.

Recipe Notes

There's a wide range of time for baking due to different baking speeds for different types of pans. Once you know how long your pan and oven take, you can lock that in as the baking time. Also, if you don't have a cake tester, just use a metal turkey lacer (it works really well!).

Time for another food experiment! This time, it’s a good-for-you apple oatmeal bread that is oh-so-good!

We found the original recipe on FoodNetwork.com and did a little modification to make this breakfast bread gluten-free. At the same time, we added a little more spice. The result is a fabulous breakfast bread that is sure to impress anyone you serve.

Converting this recipe to gluten-free is easy if you use a gluten-free one-to-one flour and gluten-free oats. We used Bob’s Red Mill for both. These days, it’s becoming much easier to find gluten-free baking ingredients, so there’s no reason to not give gluten-free a try!

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Fresh Apple Oatmeal Breakfast Bread

A crumble topping adds flavor to this healthy Apple Oatmeal Breakfast Bread. Don't be scared off by the Xanthan gum ingredient. It's only needed with some gluten-free flours. If you use Bob's Red Mill 1-to-1 Baking Flour, you don't even need it.

Combine brown sugar, oats, cinnamon and melted butter in a small bowl. Set aside.

Preheat oven to 350 degrees. Cut a piece of parchment paper large enough to just cover the base of the bread pan. Place in bottom of the pan. Grease the parchment paper with butter or use a cooking spray.

Place oats in a blender and process to a flour-like consistency.

In a large bowl, combine oats with next four dry bread ingredients (all purpose flour, baking soda, baking powder, and cinnamon).

In a medium bowl, combine eggs, honey, oil, and vanilla.

Stir brown sugar into egg mixture until combined. Add in apples and stir again. Slowly add in flour mixture, being sure to not over-mix. Gently stir in walnuts.

Pour batter into the loaf pan and sprinkle with crumble topping.

Bake for 1 hour or until a wooden toothpick (or a cake tester) comes out clean when inserted. Cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.

“When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I’ve adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!”

Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.

Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.